Ragu
This slow cooked ragu is bursting with flavour and works great on a Saturday evening after simmering all afternoon on the hob. We always make enough to freeze as it’s great to know it is there as back up – if you can’t be assed to cook. The rich, velvety sauce, works great with penne pasta, accompanied by a nice tomato and onion salad on the side with the rest of the red wine to help wash it all down.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 1 stick Celery 1 stick (£0.08)
- 1 whole Carrot peeled & diced (£0.10)
- 70 grams Tomato puree (£0.18)
- 200 ml Red wine (£0.93)
- 5 grams Black pepper teaspoon (£0.16)
- 50 grams Pancetta or smoked streaky bacon or lardons (£0.38)
- 450 grams Beef mince preferably steak mince (£2.25)
- 2 stock cube Beef stock make about 700ml (£0.25)
- .3 grams Bay leaf 1 leaf (£0.07)
- 5 grams Salt teaspoon (£0.01)
- 320 grams Penne Pasta (£0.32)
- 20 grams Parmesan cheese (£0.40)
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Prep Time: 10
Cook Time: 4 hours
- Fry the Pancetta in olive oil until nicely browned. Sweat the onion, celery and carrot in the olive oil for about 5 minutes.
- Add the chopped onion, celery and carrot and cook for a further 5 minutes.
- Throw in the minced beef, again making sure it is browned. Toss in the wine and reduce by half.
- Introduce the tomato puree, beef stock and bay leafs. Season with salt & pepper. Reduce the heat to a simmer and cook for 4 hours.
- Once cooked stir in some penne pasta and serve with a tasty tomato & onion salad.
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